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Zucchini Gratin

Sep. 2
2019

Oh boy! I can’t believe that the end of August is here and September is right around the corner. How does that happen so fast? In recent years, September, October, and November have been rather warm, and I am hoping that will happen again this year. When I was growing up, women always chose May or June to get married, as the weather was reliably beautiful. But now that they are a little cooler, I think more brides are choosing Autumn to get married, and I agree with them. My own wedding was in November, and it was a perfect day. No humidity, beautifully sunny, and warm.

This past few years, the “back to school months” have been perfect weather. We just don’t get to enjoy them as much. The entire school year feels like a roller coaster. You have to be up early to get the kids ready for school, and then you have all the holidays too. That means a lot of entertaining, and just as much cleaning up.

I have some advice for mothers of young children: don’t let the craziness get the best of you. Looking back, it seems like it happened in the blink of an eye. It will be difficult, but try to be in the moment and see the laughter and joy in every minute with your children. Before you know it, they are graduating high school off to college. Someday you will look back and wish you could have all those days back again. Make peace with the pace, because time races on, faster than it has before.

This summer is no exception– it just flew right by! The end of summer means you have to do something with all the zucchini you have grown in your garden. This is just the recipe for you. Ina never disappoints. This dish is perfect for the end of season zucchini. The zucchini offers a light sweetness when blended with the sauce, and the onions and nutmeg add a hearty touch. The cheese brings a hearty flavor, and a buttered crumb topping tops it off with a rich, crunchy texture.

This recipe is courtesy of Ina Garten and will serve 6 people who will truly taste the end of another beautiful summer.

Ingredients for Zucchini Gratin:

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions (3 large), cut in half and sliced
2 pounds zucchini, sliced ¼ inch thick
2 teaspoons salt
1 teaspoon freshly ground black pepper
¼ teaspoon nutmeg
2 tablespoons flour
1 cup hot milk
¾ cup fresh bread crumbs
¾ cup Gruyere cheese, grated

Preheat oven to 400 degrees.

Melt the butter in a very large (12 inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned.

Add the zucchini and cook, covered, for 10 minutes, or until tender.

Add the salt, pepper and nutmeg and cook uncovered for 5 more minutes.

Stir in the flour.

Add the hot milk and cook over low heat for a few minutes, until it makes a sauce.

Pour the mixture into an 8×10 inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. (I may have indulged in a little more butter here!)

Dot with 1 tablespoon butter cut into small bits and bake for 20 minutes or until bubbly and browned.

It’s that simple!

Rustic Strawberry Tart

Aug. 26
2019

Writing my blog has been an entirely new and wonderful food journey for me. I had so many recipes that I wanted to share, and that was enough to begin writing. As I began to run out of my own, I learned how to find new recipes to share with you.

It was a learning process, but my intuition as a cook grew as I tried more recipes. Many, many of them ended up in the garbage. Now I have become pretty darn good at picking recipes that I know will be good, and it has saved me a whole lot of time.

During my food journey, I have learned some great things. Reading ingredients is very important. As I did my research, I learned about which foods are healthy, and I began to use only fresh ingredients. I have also become quite experienced in choosing a restaurant as well. I read the menus carefully, and look for freshly made food that does not have very many ingredients in them. In fact, some of the best restaurants use farm to table produce (I will explain that in my next blog). It tastes so much better because the freshness of the produce offers a more true and intense flavor.

So we live and we learn. Hopefully, we never stop learning. Now onto the recipe, and it’s a good one. This dessert is packed with flavor. It takes sweet and tart to a whole new level. The strawberry mash offers a summery sweetness, and the cream cheese filling is soft and silky– perfect for this rustic tart.

This recipe will serve 6 to 8 people who will come running to the table to try this summer treat.

Ingredients for Strawberry Tart:

For the Strawberry Mash:

1 cup fresh strawberries
3/4 cup sugar
1/2 cup water
3 tablespoons cornstarch
2 tablespoons lemon juice

For the cream cheese filling:

1 package (8 ounces) cream cheese, at room temperature
1/2 cup sugar
1 cup strawberry mash
1 cup whole milk
2 teaspoons vanilla
2 tablespoons butter (at room tempurature)

For the topping:

2 cups fresh strawberries, quarted or halved

For the crust:

1 sheet puff pastry
1 egg, beaten
1 tablespoon water
2 tablespoons sugar

Preheat oven to 450.

Make the Mash:

Mash the strawberries until you have 1 cup.

Place into medium saucepan over medium-high heat.

Stir in the sugar, cornstarch, water and lemon juice.

Bring it to a boil.

Cook one more minute until it has thickened.

Make the cream cheese filling:

Using a mixer, beat the cream cheese, butter and sugar.

Pour in milk and vanilla.

Mix in strawberry mash.

Beat the egg and water in a small dish.

Set aside.

Leaving 1 1/2 inches on all sides, spread the cream cheese filling over the puff pastry.

Place the quarted strawberries on top of the cream cheese mixture.

Fold the 1 1/2-inch crust over filling, pleating as you need too.

Spread the egg mixture on the sides of the puff pastry that are folded up.

Sprinkle with sugar.

Place in oven and bake for 15 to 20 minutes or until crust is golden brown.

It’s that simple!

Scrambled eggs with Asparagus, Smoked Salmon and Chives

Aug. 22
2019

You may have heard that breakfast is the most important meal of the day. Eating a good, nutritious meal first thing kick-starts your metabolism and actually increases the number of calories you burn throughout the day.

Many studies show that eating a good breakfast will help you concentrate better throughout the day. It provides you with the energy to be more focused and be more efficient with your daily tasks. When you wake up in the morning, your blood sugar is low and you need food to optimize your physical and mental function throughout the day. Breakfast can lower your levels of LDL cholesterol (aka “bad” cholesterol) as well as lowering your chances of getting diabetes, heart disease, and becoming overweight.

Whether you are enjoying a leisurely weekend morning or running off to work, it is essential that you provide your body with the fuel it needs to carry you through your day. If you are the kind of person who wakes up grumpy or lethargic, breakfast can offer a jump start to your body and mind.

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This breakfast goodie may be the one that helps you do just that. It is filled with nutritious ingredients that are so delicious all together. The asparagus and chives add savory goodness. The smoked salmon speaks for itself. It is the perfect topping that takes this dish to a whole new level of perfection. Start your day with this and I can honestly predict you will be so happy.

This recipe is courtesy of Cooks Illustrated and will serve 4 people who will adore this savory morning treat.

Ingredients for Scrambled Eggs with Asparagus, Smoked Salmon and Chives:

8 large eggs
3 tablespoons extra-virgin olive oil, divided
2 tablespoons minced fresh chives, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
8 ounces thin asparagus, trimmed and cut into 1/2-inch pieces
2 tablespoons water
2 ounces smoked salmon, torn into 1/2-inch strips

In medium bowl, beat eggs, 2 tablespoons oil, 1 tablespoon chives, salt, and pepper with fork until no streaks of white remain.

Heat 1 teaspoon oil and garlic in 12-inch nonstick skillet over medium heat until fragrant, about 1 minute.

Add asparagus and water, cover, and cook, stirring occasionally, until asparagus is crisp-tender, 3 to 4 minutes.

Uncover and continue to cook until moisture has evaporated, about 1 minute longer.

Transfer asparagus mixture to small bowl and set aside.

Wipe skillet clean with paper towels.

Heat remaining 2 teaspoons oil in now-empty skillet over medium-high heat until shimmering.

Add egg mixture and, using a rubber spatula, constantly and firmly scrape along the bottom and sides of skillet until eggs begin to clump and spatula just leaves trail on bottom of skillet, 30 to 60 seconds.

Reduce heat to low and gently but constantly fold eggs until clumped and just slightly wet, 30 to 60 seconds.

Fold in asparagus mixture.

Transfer to serving dish, top with salmon, sprinkle with remaining 1 tablespoon chives, and serve.

It’s that simple!

Macy

Cherry-Almond Skillet Cake

Aug. 19
2019

It’s summertime, and you are probably thinking about skipping dessert. For the sake of both your mental and physical health, you probably shouldn’t do that. In the past, if you were dieting, you were told that you shouldn’t have any sweets at all. Actually, a few bites of dark chocolate can reduce your risk of cardiovascular disease. Chocolate rich in dark cocoa packs a high concentration of flavonoids, an antioxidant with huge anti-inflammatory and immune system benefits. In a study of Swedish men aged 45 to 79, those who ate 10 grams of dark chocolate per day (or about one square) were 17 percent less likely to suffer from a stroke than those who did not eat it regularly. Look for the kind containing 65 to 70 percent cocoa or more.

Science has shown that when you enforce rules and restrictions on a specific food, you naturally crave it more. This can make you binge when you start eating sweets. Focus more on portion control; avoid the entire pie or devouring four or five cookies in one sitting. Small amounts of any dessert will be enough to satisfy your cravings, and it has been proven that just a small amount will do the trick. Try to put the box of cookies or ice cream back in the pantry or freezer, so you are not tempted to eat everything at once.

If you do feel like indulging, try to make your own sweet delicacies at home, when you can use substitutes like coconut milk, nut butter, avocado or applesauce. By doing this, you will be just as happy, I promise you, and the desserts will be healthier than the store-bought variety. Practice makes perfect, so do not be intimidated by the baking process. Sure, there will be a few disasters, but the process will teach you to be an excellent baker.

This dessert is so simple, yet the final product will make you look like a sophisticated baker. The delicious batter is the perfect crust for the delicately sweet cherries. The almonds add another depth of flavor and crunch. This one should be on your “must try” list, or you will be missing one delicious savory and sweet treat.

This recipe is adapted from Southerncastiron and will serve 6 to 8 people who will swoon over this delicious treat.

Ingredients for Cherry-Almond Skillet Cake:

½ cup butter, softened
¾ cup sugar
1 large egg
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
⅔ cup whole buttermilk
1 cup frozen dark cherries (I used fresh ones and pitted them)
¼ cup chopped almonds

Preheat oven to 350°.

In a large bowl, beat butter and sugar with a mixer at medium speed until creamy, 2 to 3 minutes, stopping occasionally to scrape sides of bowl.

Add egg, beating until combined.

In a small bowl, whisk together flour, baking powder, baking soda, and salt.

Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.

Pour batter into a 10-inch cast-iron skillet.

Sprinkle cherries and almonds onto batter.

Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes.

Let cool for minutes; serve warm.

It’s that simple!

Ahhhh! My favorite place!

Broccoli-and-Kraut Slaw

Aug. 15
2019

My husband and I are taking our annual summer vacation to the beach. Being at the beach is the one and only place I see him let go of everything and truly relax. I can see the way his mind and body change when he is sitting by the ocean.

The sights and sounds of the Atlantic Ocean have always conjured a sense of tranquility. I love the vast, beautiful sand and the strength of the ocean as the waves crash into the shore. I love the sound of the seagulls calling to each other and the children playing. Watching different generations of families all together makes my heart sing. The exquisite blue ocean, the endless shoreline, the delicate shells, and colorful rocks make me happy. Feeling that light ocean breeze and the warmth of the sun give me peace.

All of this is not quite by accident, as scientists have proved. Being at the beach really does improve our overall health. The ocean makes us feel calm; the crashing of the waves provides a natural rhythm that puts our minds at ease. Walking barefoot on the sand triggers sensations of “grounding” with the earth that makes us feel happy. I am no exception.

This recipe is for those who want to match the lightness of the sea air with a beautiful vegetable dish. The sight of the vegetables blending elegantly together will make you feel you need to have some just by looking at it. It is wonderful to look at and tastes even better. The onions and raisins add a savory sweetness, and the sauerkraut brings a nice tangy surprise to every bite. The dressing is very light and compliments it perfectly.

Please remember to add the dressing in small amounts. I only added a quarter to the salad and it was nicely dressed.

This salad is loosely adapted from Cooking Light and will serve 4-6 people who will enjoy it after a long day under the sun.

Ingredients for Broccoli and Kraut Slaw:

1/3 cup plain whole milk yogurt
3 tablespoons rice vinegar
2 tablespoons canola oil
1 1/2 tablespoons honey
1 tablespoon white miso
2 teaspoons minced garlic
1/4 teaspoon freshly ground black pepper
1 medium head broccoli (about 24 ounces), stems cut off and florets cut in half or thirds
2 cups grated red cabbage
1 cup shaved red onion
1/2 cup thinly sliced scallions
1/3 cup golden raisins
1/3 cup drained refrigerated sauerkraut